CN102599588B - Preparation method of baked sweet potato juice - Google Patents

Abstract

The invention relates to a preparation method of baked sweet potato juice. The method comprises the concrete steps that: sweet potatoes are crushed, water is added for digestion, water soluble parts are obtained through separation, the water insoluble parts are further separated, and sweet potato dreg is obtained after starch is separated out; the water soluble parts are mixed with the sweet potato dreg, the mixture is heated for 10 to 20 minutes at 65 to 100 DEG C and is cooled to 15 to 65 DEG C, soybean powder accounting for 2 to 16 percent of the weight of the sweet potatoes and edible active yeast (added according to 0.01 to 0.42 percent of the weight of the sweet potatoes, through being metered by dry yeast) after the wall breaking treatment are added, and the materials are stirred for 20 to 45 minutes; and the temperature of the obtained mixture is controlled at 80 to 100 DEG C, the materials are heated for 30 to 120 minutes, clear liquid is obtained through separation, and the baked sweet potato juice can be prepared through homogenizing, degassing and sterilization. The invention has the advantages that the process is simple, the operation is convenient, and the method belongs to one of effective paths for integrally utilizing the sweet potatoes. The baked sweet potato juice prepared by using the method has the health-care function on human bodies, can be directly drunk and can also be used as preparation raw materials or auxiliary materials of other food.

Description

The preparation method of sweet potato juice

Technical field

The present invention relates to a kind of preparation method of sweet potato juice.

Background technology

China's Ipomoea batatas cultivated area and output all occupy first of the world, Ipomoea batatas is the outstanding person in coarse food grain, in today that China's rich man's disease (obesity, hypertension, high fat of blood, hyperglycaemia, cancer etc.) incidence of disease constantly rises, the health care composition that it is contained, healthy particularly important to China resident.Ipomoea batatas is anti-cancer food, and in 20 kinds of anticancer foods that the World Health Organization (WHO) announces, Ipomoea batatas ranks first.Ipomoea batatas is also life prolonging food, and in the long-lived area of China and Japan, Ipomoea batatas is local resident's Major Foods.

At present, domestic Ipomoea batatas is mainly used in the production of starch, bean vermicelli, (fuel) ethanol, in the process of separating starch, account for Ipomoea batatas cell liquid and the potato slag of bright potato 75% weight, not only do not obtain foods using, and major part is exhausted into environment, caused serious pollution.

Except dietary fiber, beta carotene, vitamin C, FOS, anthocyanidin, chlorogenic acid and other Polyphenols, the Flavonoid substances that contain high-quality in the Ipomoea batatas material of starch, has anti-oxidant, removing free radical, antiviral, antibiotic, the health care of prevention cardiovascular and cerebrovascular disease and tumour.

Baked batata juice contains the health care composition of Ipomoea batatas, and pure natural has the baked batata local flavor, and the baked batata local flavor is subjected to liking of consumers in general deeply.Therefore, utilize the Ipomoea batatas material after separating starch to prepare baked batata juice, to the food resource, environmental contamination reduction, prevent disease, the promotion health that take full advantage of China's preciousness, enrich people dietetic life all tool be of great significance.

Summary of the invention

One of purpose of the present invention is to provide a kind of preparation method of sweet potato juice.

For achieving the above object, the present invention adopts following technical scheme:

A kind of preparation method of sweet potato juice is characterized in that the concrete steps of the method are:

A. after Ipomoea batatas being pulverized, add the water of 0.5～25 times of Ipomoea batatas weight, lixiviate 10～60min separates to get water-soluble portion, and the water-insoluble part further gets the potato slag after separating starch; Water-soluble portion and potato slag are mixed, and 65～100 ℃ of heating 10～20min are cooled to 15～65 ℃, add soy meal and through the edible active dry yeasr of broken wall treatment, stir 20～45min; The granularity of described soy meal≤10 μ m add by 2～16% of Ipomoea batatas weight; Described edible active dry yeasr, by dry ferment, its weight is 0.1 of Ipomoea batatas weight～4.2 ‰.

B. step a gained mixture temperature is controlled at 80～100 ℃, the heating 30～120min, separate to get clarified solution, then through homogeneous, degassed, the sterilization can prepare sweet potato juice.

The inventive method technique is simple, and is easy to operate, is one of effective way of Ipomoea batatas comprehensive utilization.The sweet potato juice that makes by the inventive method has health care to human body, and is not only capable of direct drinking, also can be used as preparation raw material or the auxiliary material of other food.

The specific embodiment

After now embodiments of the invention being described in.

Embodiment 1

Technical process and the step of the present embodiment are as follows:

1. bright potato is pulverized, and adds 2 times of weight water, and lixiviate 20min separates to get water-soluble portion, and the water-insoluble part further gets the potato slag after separating starch; Water-soluble portion and potato slag are mixed, and 70 ℃ of heating 20min are cooled to 55 ℃, add 0.3 ‰ (by dry ferments) of 2% soy meal (granularity≤10 μ m) of bright potato weight and bright potato weight through the edible active dry yeasr of broken wall treatment, stirring 35min.

2. this mixture temperature is controlled at 100 ℃, heating 90min separates to get clarified solution, and add appropriate glucose, add suitable quantity of water, finally be deployed into the baked batata juice stoste of the bright potato weight of 2 times of raw materials, then can prepare the sweet potato juice finished product through homogeneous, degassed, sterilization.

Embodiment 2

Technical process and the step of the present embodiment are as follows:

1. dried sweet potato, pulverize, and adds 16 times of weight water, and lixiviate 50min separates to get water-soluble portion, and the water-insoluble part further gets the potato slag after separating starch; Water-soluble portion and potato slag are mixed, and 85 ℃ of heating 15min are cooled to 45 ℃, add 3.8 ‰ (by dry ferments) of 12% soy meal (granularity≤10 μ m) of potato dry weight and potato dry weight through the edible active dry yeasr of broken wall treatment, stirring 45min.

2. this mixture temperature is controlled at 90 ℃, heating 120min separates to get clarified solution, and add appropriate sucrose, add suitable quantity of water, finally be deployed into the baked batata juice stoste of 6 times of material potato dry weights, then can prepare the sweet potato juice finished product through homogeneous, degassed, sterilization.

Claims (1)

1. the preparation method of a sweet potato juice is characterized in that the concrete steps of the method are:

A. after Ipomoea batatas being pulverized, add the water of 0.5～25 times of Ipomoea batatas weight, lixiviate 10～60min separates to get water-soluble portion, and the water-insoluble part further gets the potato slag after separating starch; Water-soluble portion and potato slag are mixed, and 65～100 ℃ of heating 10～20min are cooled to 15～65 ℃, add soy meal and through the edible active dry yeasr of broken wall treatment, stir 20～45min; The granularity of described soy meal≤10 μ m add by 2～16% of Ipomoea batatas weight; Described edible active dry yeasr, by dry ferment, its weight is 0.1 of Ipomoea batatas weight～4.2 ‰;

B. step a gained mixture temperature is controlled at 80～100 ℃, the heating 30～120min, separate to get clarified solution, then through homogeneous, degassed, the sterilization can prepare sweet potato juice.